Atto Korean Cuisine

Kingfish sashimi, jicama, perilla leaf, green shallot oil, own made sweet n sour gochujang sauce

Wagyu eye round raw beef, nashi pear, cucumber, perilla leaf, egg yolk, nori

Grilled sea scallop, atto's ssamjang butter, torched mozzarella

Crunchy eggplant, grapefruit, sesame seed, sweet and sour doenjang glaze (korean fermented soybean paste)

Prawn katsu, pickled zucchini tartar, fermented chili mayo

Traditional korean fried chicken, pickled daikon, pepita seed, k.f.c sauce

Hibachi grilled wagyu beef(mb 4) short rib, spring onion salad, lettuce, ssamjang

Braised free range pork belly, served with korean fermented soy bean paste, quick kimchi, chilies, salted baby shrimp, lettuce, ssamjang

Charcoal grilled half filleted dry aging baby snapper, fermented chilies, ginger, shallot

Korean spicy silken tofu stew, silken tofu, beef, enoki mushroom, zucchini, spring onion, chilies, egg yolk, serve with steam rice